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Coconut Curry Popcorn Balls

Most popcorn balls are made using corn syrup and lots of sugar, but they can be made into a healthy treat when created with better ingredients. Air-popped popcorn is a great start — a one-cup serving of regular popcorn made with oil has around 64 calories and 4 grams of fat, while air-popped popcorn has 31 calories and only 0.3 grams of fat. In this recipe, we use honey instead of sugar or corn syrup and add curry powder and coconut for a flavor that’s sweet, spicy and savory all at once.

Popcorn Balls

Photo by Perry Santanachote


Serves 8

Total time: 15 minutes

The Skinny

Per ball:

  • 147 cal
  • 8 g fat (3 g sat)
  • 19 g carbs
  • 120 mg sodium
  • 2 g fiber
  • 1.5 g protein

Ingredients

Cooking spray
8 cups air-popped popcorn
1/3 cup honey
1 teaspoon white vinegar
1/2 teaspoon sea salt
3 tablespoons vegetable oil
4 teaspoons curry powder
1/4 teaspoon vanilla extract
1/3 cup unsweetened coconut flakes
1/2 teaspoon chili powder

Preparation

  1. Coat a large heatproof bowl with cooking spray and place popcorn in the bowl.
  2. Place honey, vinegar and salt in a small saucepan over low heat, stirring constantly until it begins to boil, about 5 minutes. Remove from heat and stir in oil, curry powder and vanilla.
  3. Immediately drizzle honey mixture over popcorn. Add coconut and mix with a rubber spatula until popcorn is thoroughly coated and cool enough to handle.
  4. Keeping a layer of plastic wrap between your hands and the popcorn, tightly press mixture into 2.5-inch rounds. Place on waxed paper and sift chili powder over the popcorn balls. Let cool completely.

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